2lbs Jumbo Shrimp
½ Cup Potato Starch
3 Cups Broccoli Florets
4 Cups Cooking Oil
1 Cup Walnuts
⅓ Cup Sugar
3 TBSP Water
¼ Cup Mayonnaise
2 TBSP Condensed Milk
1 ½ TBSP Honey
¼ tsp Rice Vinegar
¼ tsp Salt
In a small sized pot heat 4 cups of oil and fry the walnuts. Fry the walnuts for 3-5 minutes or until they turn golden brown. Scoop out the walnuts into a strainer and let sit, removing any excess oil. You will use the same pot and oil to fry the shrimp in later. Make sure the pot is deep enough to submerge 4 whole shrimps.
As the walnuts are draining get your syrup ready. In a small saucepan combine the sugar and water occasionally stirring over a low heat. Reduce the liquid, transfer the walnuts to the syrup and coat well. Continue to stir until there is no remaining liquid in the pan. Transfer the candied walnuts to a tray lined with parchment paper and spread out the candy glazed walnuts.
Peel and devein the cleaned shrimp. Dry shrimp with a paper towel and lightly dredge the shrimp in potato starch, set aside. Do not discard the leftover starch. You may need to dredge a second time before frying.
Next whisk together the mayonnaise, condensed milk, honey, rice vinegar, and salt. Mix well and set aside allowing the sauce to become room temperature.
Boil a pot of water and blanch your broccoli florets. Soak in cold water for 15 seconds and drain into a colander. Make sure the broccoli is dry before plating.
Reheat the oil in the same small sized pot that you fried the walnuts in. Dredge the shrimp a second time and cook the shrimp. Working in batches fry 4 pieces at a time for 2-3 minutes. Don’t overcrowd the pot to avoid the shrimp from sticking together. Transfer the cooked shrimp to a towel lined plate.
Transfer the shrimp to a large mixing bowl and pour in the creamy sauce mixture. Gently toss until all the pieces are evenly coated.
Pour the shrimp onto the plate lined with broccoli and top with candied walnuts.
Serve with rice and enjoy!
